Anna Hansen re-imagines an apple and blackberry crumble recipe in this stunning dessert. She serves a delicious nut crumb atop a blackberry and apple compote, and finished the dish with a blackberry and liquorice sorbet for a real feast. If preferred, you could skip the sorbet and serve the dish with cream of crème fraîche.
To begin, make the sorbet. Add the sugar, glucose and water to a saucepan and heat gently until the sugar has dissolved
- 150g of caster sugar
- 38g of glucose
- 300g of water
Whisk in the blackberry purée, liquorice paste and lemon juice until combined. Allow to cool completely before churning in an ice cream maker
- 500g of liquorice paste
- 1 lemon, juice only
- 500g of blackberry purée
Preheat the oven to 170°C/gas mark 3
For the chestnut and hazelnut crumble, cream the butter and sugars together in a mixing bowl. Fold in the hazelnuts, oats, coconut and chestnuts
- 100g of butter
- 175g of light brown sugar
- 60g of caster sugar
- 85g of ground hazelnuts
- 150g of oats, gluten-free, a mixture of jumbo and rolles
- 38g of desiccated coconut
- 200g of chestnuts, cooked
Bake the crumble until golden, allow to cool and then pulse in a food processor until slightly broken down
To make the compote, peel, quarter and chop the apples, removing the cores. Add to a pan with the vanilla pod, lemon juice and sugar and simmer gently until just starting to break down
- 125g of caster sugar
- 4 Bramley apples
- 1 vanilla pod, split
- 1 lemon, juice only
Add the blackberries and simmer for a further 5 minutes
- 500g of blackberries
To prepare the apple garnish, cut the core of the apple out using a corer and slice into thin slices horizontally using a mandoline. If not using immediately, store in water with a squeeze of lemon juice to prevent browning
- 1 Granny Smith apple
To serve, divide the warm compote between plates and top with the crumble. Garnish with whole blackberries, a piece of fresh apple and a scoop of the sorbet. Serve immediately
- Fresh blackberries
